Frozen Yogurt with Poached Peaches

No ice cream maker? Use store-bought frozen yogurt, or serve this over lightly sweetened Greek yogurt.

Ingredients

8 Servings

Frozen Yogurt

1 cup heavy cream

1 cup plain whole-milk Greek yogurt

1 cup whole milk

½ cup honey

2 tablespoons fresh lemon juice

Pinch of kosher salt

Peaches and Assembly

4 large ripe peaches (about 2 lb.)

6 fresh lemon verbena leaves

1½ cups Cocchi Aperitivo Americano (Italian aperitif wine)

½ cup sugar

¼ cup chopped unsalted, raw pistachios

Preparation

Frozen Yogurt

Whisk cream, yogurt, milk, honey, lemon juice, and salt in a large bowl. Process in an ice cream maker according to manufacturer’s instructions. Transfer frozen yogurt to an airtight container or a shallow baking pan; cover and freeze until firm, at least 2 hours.

DO AHEAD: Frozen yogurt can be made 1 week ahead. Keep frozen.

Peaches and assembly

Using the tip of a paring knife, score an X in the bottom of each peach. Cook in a large pot of boiling water just until skins begin to peel back where cut, about 1 minute. Using a slotted spoon, transfer to a large bowl of ice water and let cool. Carefully peel peaches, reserving skins.

Add peaches, cover saucepan, reduce heat, and gently poach fruit until the tip of a paring knife easily slides through flesh, 12–15 minutes. (Very ripe fruit will take less time to cook.) Using a slotted spoon, transfer peaches to a plate and let cool. Cut into wedges.

Meanwhile, return poaching liquid to a boil and cook until reduced by half, 15–20 minutes. Let cool, then discard solids.

Scoop frozen yogurt into small glasses or bowls and serve topped with peaches, some reduced poaching syrup, and pistachios.

DO AHEAD: Peaches can be poached 3 days ahead. Cover and chill in poaching liquid. Bring peaches to room temperature and reduce poaching liquid just before using.